ABV: 20%
Size: 75cl
Closure Type: Cork
Description
The 2016 Vintage Port from Graham’s is a remarkable offering that showcases depth and complexity, earning accolades across the board. James Suckling scored it 96 points, noting its intricate aromas of dried flowers and roses, along with a full-bodied, layered character that is powerful yet requires five to six years to soften. Jancis Robinson awarded it 17.5 points, highlighting its dark blackish crimson hue and aromatic balsam notes, suggesting a perfect pairing with roast lamb and redcurrant jelly, complemented by racy acidity. The Wine Advocate rated it 91 points, praising its glorious expressiveness and approachability. A blend of 46% old vines, 37% Touriga Nacional, and 17% Touriga Franca, this vintage promises to be delightful through to 2056, making it an excellent choice for enthusiasts.
*****
JAMES SUCKLING 96 points
Very complex with dried flowers and roses. Full-bodied, very layered and tightly wound. Chewy and powerful. Firm and off-dry. Needs five or six years to soften. Beauty. Try in 2024.
JANCIS ROBINSON 17.5 points
Not quite as deep-coloured as Dow and Graham but almost! Very dark blackish crimson. Strongly aromatic with balsam notes. Smells as though this would be just the job with roast lamb somehow – in the same way as a redcurrant jelly. The acidity seems more marked than its grand stablemates Dow and Graham. Racy and sinewy. (JR)
THE WINE ADVOCATE 91 points
Drink Date: 2020 - 2056
The 2016 Vintage Port is a 46/37 blend from old vines and Touriga Nacional, with Touriga Franca making up the rest. It was bottled in May 2018 with 113 grams of residual sugar. The fruit on this is gloriously expressive and concentrated. It's classic and delicious, but it doesn't show the power and structure of the top wines. Charles Symington called it very elegant. Or, say, understated and approachable. It is pretty delicious, though, and I have to give this some props just because it is. Don't expect it to be the best ager in the group. There were 4,250 cases produced. - Mark Squires
